What would YOU do if an apartment dweller w no access to an outdoor grill or smoker wrote asking if there were any way to cook a decent brisket indoors?

Shrug with pity? Or try to help him out.

Call me a boy scout, but I did the latter?

What would YOU do?

Hi, David,

While there’s no substitute for smoking brisket in a pit outdoors, there’s are some things you can do to improve your results indoors.

1. Invest in an indoor smoker, like the Camerons stovetop smoker-cooker.2. Use a barbecue rub—preferably a smoky rub like my Best of Barbecue Kansas City Rub (made w smoked salt). Available in our store. 3. Braise the brisket indoors. Add a drop of liquid smoke to the braising liquid.4. Baste the brisket with melted butter fortified with a drop of liquid smoke.5. Brush with a smoky barbecue sauce and sizzle under the broiler just before serving. 5. Pick up a copy of my Raichlen’s Indoor Grilling book (Workman Publishing). There’s a recipe for Texas brisket indoors in the beef chapter.

If he can get ahold of some good smoked bacon he could drap the brisket (I'm guessing it's a flat) or cook the bacon and baste with the drippings to add some flavor as well. If he goes the indoor smoker route he hopefully has an adequate ventilation system!

I have a Camerons and know it's theroretically possible to do a larger cut on it but I never have. I usually use mine to do fish, boneless chicken breasts, or maybe pork chops.Know not everyone can, but if I'm doing a larger cut, I'm going outside and firing up.Brad - I'll run the stove vent on low but haven't had any problem with smoke.